Pour on the Flavor
American cuisine isn't what it used to be.
American food today tastes a lot less "American," and a lot more "ethnic." We're starting to pair things differently, mixing new flavors and international cuisines that reinvent traditional dishes and define American ethnic food.
Olive oil can be found in cuisines throughout the globe, making it a key ingredient in this new take on American-ethnic cooking.
The use of versatile, flavorful ingredients is the fundamental concept behind some the world's most influential cuisines, from Thai to Italian, and olive oil exemplifies this concept perfectly. Its limitless uses and wide range of flavors make it the perfect ingredient for the evolving American cook.
1 small clove garlic½ medium carrot, sliced¾ cup loosely packed fresh parsley¼ cup fresh basil leaves¼ cup extra virgin olive oil1 teaspoon rice wine vinegarDash salt½ teaspoon garlic pepper4 boneless, skinless chicken breasts, flattened slightlyNonstick cooking sprayIn blender or mini chopper, process garlic until finely chopped.Add carrot; process until finely chopped. Add parsley and basil; chop, scraping sides as needed.Add olive oil, vinegar and salt; pulse to blend.Remove to serving bowl; cover and set aside.Spray large nonstick skillet with nonstick cooking spray; heat over medium heat.Sprinkle chicken evenly with garlic pepper; add to skillet.Cook, covered, for 5 minutes. Turn and cook 4 to 5 minutes longer or until chicken is no longer pink in thickest area.Top with Chimichurri sauce and serve.
3 medium tomatoes, (peeled, if desired) seeded and finely chopped1 cup vegetable juice cocktail1 cup finely chopped cucumber½ cup beef broth¾ cup chopped green pepper¼ cup finely chopped onion1 large clove garlic, minced3 tablespoons olive oil1 tablespoon balsamic vinegar1 to 2 tablespoons chopped fresh basil or 1 tablespoon chopped fresh dill1 teaspoon salt1 teaspoon Worcestershire sauce½ teaspoon cumin½ teaspoon chipotle flavored or plain red pepper sauceGrated lime peel, optionalCombine all ingredients in large bowl; mix well. Cover and chill at least 2 hours to blend flavors. Garnish with grated lime peel, if desired.Note: If desired, blend ingredients in food processor or blender for a smoother texture. Garnish with cucumber slices.
3 tablespoons extra virgin olive oil1 medium onion, chopped½ medium green pepper, seeded and chopped2 cloves garlic, minced3 (15-ounce) cans black beans¼ cup water1 tablespoon red wine vinegar1 bay leaf¾ teaspoon oregano¼ teaspoon cumin2 cups hot cooked white riceAdditional chopped onion, red wine vinegar and olive oilHeat olive oil in large saucepan or Dutch oven over medium heat.Add onion, green pepper and garlic.Cook and stir 3 minutes.Meanwhile, drain and rinse 1 can beans.Add drained beans and remaining 2 cans undrained beans, ¼ cup water, red wine vinegar, bay leaf, oregano and cumin to vegetable mixture.Bring to boil.Reduce heat and simmer 8 to 10 minutes to blend flavors.Remove and discard bay leaf.Serve over rice, if desired.Note: This dish is traditionally topped with additional chopped onion, drizzled with olive oil and a splash of red wine vinegar.
